2 Chicken breast (boneless)
2 tb Butter or margarine; 1/4
-stick
1 sm Onion; minced
2 tb Cornstarch
1 pk Frozen mixed vegetables; (16
– oz)
1 Chicken bouillon
1 c Half-and-half
1 tb Dijon mustard
1/4 ts Dried rosemary leaves;
-crushed
1/4 ts Salt
1/8 ts Pepper
1 Refrigerated crescent rolls
1)Cut chicken breasts into bitesized pieces. In 10-inch skillet with
oven-safe handle (or cover skillet handle with heavy-duty foil when baking
on oven later) over med. heat, in hot margarine or butter, cook chicken
breasts, half at a time, until lighly browned. With slotted spoon, remove
chicken to bowl.
2) Preheat oven to 400F. In drippings remaining in skillet, cook onion
until tender. In cup, stir cornstarch and 3/4 cup water until smooth. Add
cornstarch mixture, frozen veggies, bouillon, half-and-half, mustard,
rosemary, salt, andpepper to skillet; heat to boiling, stirring constantly.
Stir in chciken. Remove skillet from heat.
3) Unroll crescent dough on lightly floured surface; seperate into 2
rectangles. For each rectangle, pinch perforations to seal and rool dough
to measure 11″ by 4″. Cut each rectangle lenghwise into four 1-inch wide
strips. Use strips to make lattice top over chicken mixture, allowing
excess dough to extend over side of skillet. Then, twist excess dough and
place around edge of skillet. Bake 10 minutes or until crust is golden
brown.
Each serving: About 385 cal., 17 g fat, 69 mg chol., 770 mg sodium.
Yields
6 Servings